3. Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.

4. Pour batter into a 9×13 pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.